Just like a commercial microwave oven, a commercial kitchen hood system is essential in any commercial kitchen. Any commercial kitchen hood system typically comprises fans, ducts and filters. These are essential for capturing the heat, grease and other contaminants. The exhaust will pass through a cleaning system first, before it passes out from the kitchen. In addition, a commercial hood system brings in fresh air to replace the air that passes out as well.
Most commercial kitchen hoods will resemble large boxes with open bottoms. These hoods will typically sit on top of commercial deep fryers and burners. When the smoke rises, it enters the hood and thence, into the exhaust ducts before it escapes. Quite a few commercial kitchens feature two fans. One of these will facilitate the escape of exhaust air, while the other will bring in the make-up air. Some commercial kitchen owners install exhaust fans directly on top of the exhaust duct systems. These fans typically comprise motor, fan blades, vents (for cooling the motor) and a drive shaft (for connecting the motor to the blades).
Similarly, the commercial kitchen hood system will also feature two ducts. The first of these will be for the exhaust air, while the other will be for the make-up air. These ducts, often made of steel, will remain linked to non-combustible elbows, hangers and other components through the walls of the interior building to the exteriors. In many cases, these ducts will remain within shaft enclosures made of plaster, ceramic tiles or concrete.
Other components that commercial kitchen hood systems will comprise include:
- Backsplashes, which are useful for protecting the walls of the kitchen from liquid splashes and grease splatters
- Vapour-proof lights that can function perfectly in wet and greasy areas and,
- Grease filters and cups that facilitate the accumulation of grease before letting it drain into the grease cups